Siyez bulgur glazed with Malatya apricots

Directions

1. Cook the bulgur in water (I) over medium heat for 8 minutes, then drain it. ⏱ 8 min
2. In a separate saucepan, combine the sugar, cinnamon, orange peel, and water (II) and bring to a boil to create a syrup. Pour the apricots into the hot syrup. ⏱ ≈ 10 min
3. Add the cooked bulgur to the mixture, then let it rest in the refrigerator for 12 hours. ⏱ 12 hr
4. Remove the apricots and cinnamon sticks from the mixture and set them aside in a bowl. ≈ 3 min
5. Drain the bulgur and orange peel, then place them in the bowl of the blender. ≈ 2 min
6. Pour the bulgur with enough syrup to reach 750g, mix well, transfer to the Pacojet container, and freeze for 12 hours. ⏱ 12 hr
7. Pour the remaining syrup and cinnamon sticks over the apricots, then refrigerate. ≈ 3 min
8. Cut an apricot in half, then cut each half into three slices to get six slices per apricot. ≈ 8 min
9. Arrange the slices, with the inside facing up, in an arc on the plate, pressing them together. ≈ 3 min
10. Sprinkle with finely chopped mint. ≈ 2 min
11. Place the crushed pistachios in the center of the plate, to the left of the apricots. ≈ 3 min
12. Pass the frozen mixture through the Pacojet, then shape it into a quenelle with a spoon and place it on top of the pistachios. ≈ 10 min